Dark Chocolate and Cranberry Granola
10 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 tablespoons Runny honey
- 4 tablespoons Coconut oil
- 180 g Rolled oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 100 g Dried cranberries
- 100 g Almonds
- 100 g Chocolate (80% dark; roughly chopped)
Method
- Preheat the oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6 and line a large baking sheet with grease proof paper.
- Place 4 tbsp Runny honey and 4 tbsp Coconut oil in a pan and melt over a low heat. Add 180 g Rolled oats and 100 g Almonds.
- Pour the granola onto the baking sheet and spread it out evenly. Transfer to the oven and bake for 20 minutes, stirring halfway.
- Allow the mixture to cool to room temperature and then add 100 g Chocolate (chopped) and 100 g Dried cranberries and mix. Transfer to an airtight container and use within 2 weeks.